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This is a rendition of the hummus-crusted chicken in my cookbook. This time I turned it into a sheet pan dish, making it super easy to serve as a weeknight meal. Although I made it with the following vegetables, this is a forgiving dish, so you may use any vegetables, hummus, and fresh herbs you like.
1 can artichoke hearts
1/2 cup olives (I used Tuscanini Kalamata but any will do; if you use large olives, chop them up)
freshly ground pepper
1 and 1/2 pounds chicken breast, cut into chunks
2 lemons, 1 sliced; 1 zested and juiced
2 tablespoons Gefen Olive Oil
1 large (or 2 medium) white or yellow onion, sliced
2 tablespoons fresh oregano (or another herb of your choice)
2-4 potatoes, quartered or sliced
Tuscanini Sea Salt, to taste
about 1/3 cup hummus
Preheat oven to 375 degrees Fahrenheit.
On a large cookie sheet, arrange onions, potatoes, artichokes, and lemon slices. Place the chicken pieces on top of the vegetables. Add the olives.
Drizzle olive oil and lemon juice over the chicken and vegetables. With a spoon, top the chicken with hummus.
Sprinkle, salt, pepper, oregano, and lemon zest all over the pan. Bake in oven for about 30 minutes, until chicken is cooked through. Sprinkle the dish with more fresh oregano. Serve immediately.
Recipe reproduced with permission from Tracey Ceurvels, author of The NYC Kitchen cookbook.
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